Perfectly Cooked Rice

Light, separate grains are the mark of well-cooked rice, and this method gets you there every time. Simple steps ensure no clumps, no stickiness – just perfect, fluffy rice. A kitchen basic worth mastering.

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Course Side Dish

Cuisine Global Pantry Cooking

Servings servings

Ingredients

200 g rice | white or brown
400 g water | use 500g water for 200g brown rice

Instructions

White rice method

Place the rice and water in a pan with the lid on.
Heat the pan until the water is boiling and then turn the heat down to a very low simmer. Leave the lid on. When the water is fully absorbed, the rice is done. If your rice is very starchy, you could rinse it with boiling water from a kettle after cooking. If you know your rice is starchy, you could wash it beforehand.
I said it in the film and I'll say it again, you get what you pay for. Premium basmati rice or the higher priced long grain rice cook more easily; the pricier rices are less sticky.
I think the key thing is to keep things slightly dry. Overcooked/blown rice, unless made into a pudding, is horrible.

Brown rice method

Place rice and water in a pan with the lid on.
Heat the pan until the water is boiling and then turn the heat down to a medium simmer and when the water is fully absorbed, the rice is done. With brown rice, you need a little more water and a little more heat. If your rice is very starchy, you could rinse it with boiling water from a kettle. If you know your rice is starchy, you could wash it beforehand.
I said it in the film and I'll say it again, you get what you pay for. Premium basmati or the higher priced long grain rice do cook more easily; the pricier rices are less sticky.
Generally over the 3 decades I've cooked rice, I have found that brown rice needs slightly more water.
I think the key thing is to keep things slightly dry. Overcooked/blown rice, unless made into a pudding, is horrible.
Cook time: 8-10 minutes

Notes

Rice: I’d suggest you work out what your raw portion is. For guidance, a standard recommended raw rice portion, per person, is 50-75g.
Portion size depends on what you're serving it with obviously.

Nutritional values are estimates only and will vary depending on specific ingredients used. Nutrition is per serving. Information is for the main recipe, not optional accompaniments.